Double Chocolate Chip Scones


One thing I love about scones is that it gives me an excuse to eat a cookie for breakfast, not like I need an excuse.  Anyone who knows me knows that I am the first one to admit eating a piece of cake for breakfast and I say it with pride.

I’ve never made scones before, but I’ve eaten my fair share.  Honestly, the only place I’ve ever had them was from Starbuck’s, isn’t that sad?! I decided, what the heck, let me try to make some.  They were much easier than I expected and pretty damn tasty.  Give me a cup of coffee and a scone and I can start my day.



Double Chocolate Chip Scones

very slightly adapted from: all recipes


2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen and cut into pieces
1/4 cup white chocolate chips
1/4 cup milk chocolate ships
1/2 cup sour cream
1 large egg


Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a food processor, pulse together the flour, 1/3 cup sugar, baking powder, baking soda and salt. Once the flour mixture is well mixed add the butter pieces and chocolate chips and pulse.

In a small bowl, whisk sour cream and egg until smooth.

Add sour cream mixture into flour mixture and process until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


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